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Chunky Potato, Wild Rice & Swiss Cheese Chowder Recipe

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This recipe for Chunky Potato, Wild Rice & Swiss Cheese Chowder is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. thinly sliced leeks, discard green tops (or use sweet onion)
1 T. olive oil
2 cloves garlic, minced
4 c. cubed Yukon gold potato (1/ 12/ lbs.)
1 c. cubed carrot (1/2 lb.)
1 c. cubed yellow squash (optional)
2 cans fat free, chicken broth
2 bay leaves
1/2 c. cooked wild rice
1 c. half and half (or milk)
1/2 c. shredded Swiss cheese (2 oz.)
1/2 tsp. salt
1/4 tsp. pepper
Parsley, freshly chopped
Directions:
Directions:
Sauté leek in oil in a large saucepan; add garlic and sauté until tender.
Stir in potato to coat and cook a few minutes more.
Add broth and bay leaves, bring to a boil.
Reduce heat, cover and simmer about 15 minutes or until the potatoes are tender.
Discard bay leaves.
Place half the potatoes in a blender and process until smooth.
Return puréed potato mixture to saucepan; stir in rice and remaining ingredients, except parsley.
Cook over medium heat until cheese melts stirring frequently.
Sprinkle with parsley and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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